Traditional Pull-Apart Bread is a sweet, sticky delight that's perfect for sharing. It's a nostalgic treat that fills your kitchen with the comforting aroma of cinnamon and sugar. Whether you're making it for a family gathering or a cozy weekend breakfast, this bread is bound to be a hit.
Granulated sugar and ground cinnamon create the classic sweet and spicy coating for the biscuit pieces. Unsalted butter and light brown sugar melt together to form a rich, gooey caramel sauce that binds everything together. Refrigerated biscuit dough simplifies the process, allowing you to whip this up without the need for homemade dough. Pecans and raisins are optional but add a lovely crunch and chewiness for those who like a bit of texture.
This pull-apart bread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy breakfast, serve it alongside scrambled eggs and bacon for a sweet and savory balance.
Start by preheating your oven to 350°F (175°C) and give your Bundt pan a good spray with cooking spray to prevent sticking. In a small bowl, mix together the granulated sugar and cinnamon, setting it aside for later. Next, melt the butter and brown sugar in a saucepan over medium heat, stirring constantly until they’re smooth and combined. Set this aside once you’ve achieved a nice, caramel-like consistency.
Open up the cans of biscuit dough and cut each biscuit into quarters. This is where the fun begins! Dip each piece in the cinnamon sugar mixture, ensuring they are well coated. Layer these sugar-coated pieces in the prepared Bundt pan. If you’re using pecans and raisins, sprinkle them between the layers for a delightful surprise in every bite.
Once all the biscuit pieces are layered, pour the melted butter and brown sugar mixture evenly over the top. This will seep through all the layers, making everything wonderfully sticky and flavorful. Place the pan in the oven and bake for 30-35 minutes, or until the top is golden brown, and the center is cooked through. Let it cool in the pan for about 5 minutes before turning it onto a serving plate. Serve it warm and watch it disappear!
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